Author
Topic: Last of the Mohicans (Read 5878 times)

With the WFO to (hopefully) come on-line shortly, today I made what was probably the last batch of pies to come from my BBQ (http://www.pizzamaking.com/forum/index.php/topic,9614.0.html). In general, I'm very happy with the pies it turned out the past few years, notwithstanding, it also had its shortcomings. From now on, it is pretty much just my wife's grill as I've moved almost exclusively to my pit for grilling. It deserves a break. I've asked it to do much more than was ever intended for it, and it never let me down.

I dissolved the salt in the water then added half the four and mixed slightly, then the yeast culture and mixed slightly again, then the rest of the flour. Mixed everything for about 3 or 4 minutes until basically smooth. I let it rest for 1.5 hours (I had to step out) then gave it a few folds and let it rise in bulk for 21 hours. Balled (260g) and let rise in Glad containers for 4 hours.

Craig, nice work as usual. Do you plan to change to an unmalted flour to help accomodate your new level of heat? -marc

Though the first pie out of the new oven will be KAAP, I'm excited to try new flours. I need to start looking to see what is available. I know a couple places where I can get Caputo around here, but it is inconvenient and stupidly expensive.

The flavor of these pies was incredible and just a tender as can be. 800F seems to be the sweet spot for KAAP. I think you're right though. When I go to 900F for 90 second pies, I'm going to need unmalted flour. The second Margherita posted and the maranara were the last two cooked - when the oven was the hottest - around 850F. I don't think they look as good at the first four pies.

CL

Logged

"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."Craig's Neapolitan Garage

Those pies look so good. Sorry if this sounds stupid but when you put lemon slices on the pizza do you eat the slice or do you take it off. I've seen people eat stuff they shouldn't eat all the time, like my friend doesn't shell sunflower or pumpkin seeds he eats em whole .

Those pies look so good. Sorry if this sounds stupid but when you put lemon slices on the pizza do you eat the slice or do you take it off. I've seen people eat stuff they shouldn't eat all the time, like my friend doesn't shell sunflower or pumpkin seeds he eats em whole .

We ate them; that was my intention - they were very thin. I definately would not lump them into the class of "stuff you shouldn't eat" - pumpkin seed shells either for that matter

I like to marinate goat cheese in olive oil, rosemary, garlic, pepper, and lemon zest. That's what gave me the idea for the lemon slices on this pie. John posted a beautiful picture of a pie in the Easter challenge today. It also had lemon slices. From the placement under the artichokes, I'm guessing he too intended them to be eaten.

CL

Logged

"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."Craig's Neapolitan Garage

Craig, do you ever see hogdon mills in your markets, or bobs red mill? I think both of those companies make unmalted white of bread flour. I have found that the hogdon mills make a dough that does not burn like its malted counterparts. This would get you into a 1 dollar or less flour that may be right up your alley. Also, surface temps aside, I think you will find, that the intesity of heat in you new oven will not match what you are used to number wise, 850 deck temps in the acunto will burn the KA pretty quick I bet. Can't wait to find out. -marc

Craig. You get such beautiful balance in your pies. Your char is perfect. The small diameter of my oven leaves very little window of success at 900 degrees on the floor cooking at 60 seconds. I am looking forward to seeing your new oven set up and running.

On the lemon, they are suprisingly addicting. They add a huge punch of acidity against the richness of the mozz. Try and find Meyer lemons - they are more sweet - and cut them paper thin.

Hi Craig, glad you liked the idea.... the pies look GREAT !! next time grate some parmesan on the zucchini, it gives it a nice texture and taste... what i also do is to pre slice the zucchini 1 hour in advance and put some salt and drain the water out of them....

Logged

"Simplicity is the ultimate sophistication." Leonardo da Vinci

buceriasdon

Craig, As always, superb pizza. The grill has served you well. I have a question for you. In your opening post you said "Water 64.0% (I wish I used 63%, 64% is too much for KAAP, IMHO). What effect does the higher hydration bring about in the dough?Don

Over 63% it weakens the dough slightly. When folding the dough early in the process, I see tears in the gluten cloak that look similar to what you see when you let sourdough ferment too long and the acid and enzymes start to break down the gluten - but not to that extent. You can still work the dough at 64%, but you need to be a little more careful when opening the ball. It will get really thin in the middle and you'll get little pinholes if you are not carefull.

At 63% and below, I don't see this. 62.5-63.0% seems to be the sweet spot for me. I'm not sure what I was thinking when I went 64%.

CL

Logged

"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."Craig's Neapolitan Garage

Hi Craig, glad you liked the idea.... the pies look GREAT !! next time grate some parmesan on the zucchini, it gives it a nice texture and taste... what i also do is to pre slice the zucchini 1 hour in advance and put some salt and drain the water out of them....

More great ideas, thanks. Next time, I'm going to do it more like yours with tomato sauce. I think I would also like it with a little italian sausage too.

CL

Logged

"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."Craig's Neapolitan Garage

Craig, do you ever see hogdon mills in your markets, or bobs red mill? I think both of those companies make unmalted white of bread flour. I have found that the hogdon mills make a dough that does not burn like its malted counterparts. This would get you into a 1 dollar or less flour that may be right up your alley. Also, surface temps aside, I think you will find, that the intesity of heat in you new oven will not match what you are used to number wise, 850 deck temps in the acunto will burn the KA pretty quick I bet. Can't wait to find out. -marc

I suspect you're right about the heat. I have a lot to learn, but frankly, that's what excites me the most.

CL

Logged

"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."Craig's Neapolitan Garage